Reconstructed Mayonnaise, vegan and raw

MayoDSC_6107
Mayonnaise is technically an emulsion, a blend of oil, an emulsifier, a sour element, sweeteners and spices. Traditional emulsifiers are eggs, agents, that enable and stabilize the blend of oil with watery substances. You can use other emulsifiers, likely something that has a certain oil content, are soy or nut milk, or as I have heard even cauliflower…
First we were looking for alternative store brands. There was Nayonnaise, then we found Vegenaise more convincing. Alternative brands are often made with soy or canola oil, and it is not clear if these ingredients are derived from GMO plants, I highly recommend checking labels. The Vegenaise Grape seed oil version is also Non GMO verified. Taste and consistency was right, although very salty and we bought it in large containers as a base for potato salads and remoulade dips. 
After I met the very nice Cherie Soria and Dan Ladermann at a recent health conference in New York, I started reading their book ‘Raw Food for Dummies’. They use a very simple raw mayonnaise base which I can recommend; it is close  to the creamy dressing recipe which I posted some time ago. The blend is softer at room temperature and will get the right consistency in the fridge. My recipe is a bit different, mostly because I never have the right ingredients in the house. It also tastes great as a sauce over shredded kale. See recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Plugin Captcha intended to prove that the visitor is a human being and not a spam robot. Please answer below math question. * Time limit is exhausted. Please reload the CAPTCHA.